Print

Healthy Whole30 Compliant Potato Salad Mayo-Free Recipe Easy and Delicious

Healthy Whole30 Compliant Potato Salad Mayo-Free - featured image
Print Recipe

A bright, flavorful, and mayo-free potato salad that is Whole30 compliant, easy to make, and perfect for summer gatherings. This recipe uses simple ingredients and a tangy avocado oil-based dressing for a refreshing twist on a classic side.

Ingredients

Scale
  • 2 pounds (900g) Yukon Gold potatoes, cut into 1-inch chunks
  • 3 celery stalks, finely chopped
  • 1 small red onion, finely diced (soak in cold water for 10 minutes for milder flavor, optional)
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tablespoons (8g) fresh dill, chopped (optional)
  • 1/4 cup (60ml) avocado oil
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15g) Dijon mustard
  • 1 teaspoon honey or maple syrup (omit for strict Whole30)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Wash and cut Yukon Gold potatoes into even 1-inch chunks. Place in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat.
  2. Reduce heat to a gentle simmer and cook for 12-15 minutes, or until potatoes are fork-tender but still hold their shape. Drain in a colander and let cool slightly for about 10 minutes.
  3. While potatoes cool, whisk together avocado oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper in a small bowl or jar. Adjust seasoning to taste.
  4. Finely chop celery, red onion, parsley, and dill. If desired, soak diced onion in cold water for 10 minutes then drain well.
  5. Transfer warm potatoes to a large mixing bowl. Add chopped celery, red onion, parsley, and dill. Pour dressing over the top and gently toss with a wooden spoon or spatula, ensuring potatoes are coated but not smashed.
  6. Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld. Stir gently before serving and adjust salt and pepper if needed.

Notes

Start potatoes in cold water to cook evenly and avoid mushiness. Use warm potatoes when mixing to help absorb dressing flavors. Soak red onion in cold water for milder flavor. For strict Whole30, omit honey or replace with compliant sweetener like date paste. Salad tastes better after chilling at least 1 hour or overnight. Avoid overmixing to keep potato chunks intact. Optional add-ins include chopped hard-boiled eggs, radishes, green onions, or pickles. Roasting potatoes instead of boiling adds caramelized flavor.

Nutrition

Keywords: Whole30, potato salad, mayo-free, healthy, summer side, avocado oil, dairy-free, gluten-free, easy recipe

Find it online: https://elaraeats.com/healthy-whole30-compliant-potato-salad-mayo-free-recipe-easy-and-delicious/